Go Back

Chickpea Salad

On warm spring days, this salad will bring you a little closer to summer. Fresh and won't weigh you down for the rest of your busy day.

Ingredients

  • 1 7 oz can chickpeas, rinsed
  • 3 cups cucumber peeled, seeded and diced
  • 2 cups grape tomatoes halved (or cherry tomatoes)
  • ¼ cup crumbled reduced-fat feta cheese
  • ¼ cup red onion diced
  • ½ cup light dill ranch dressing (if you want to make your own dressing recipe follows or us plain
  • light ranch and add fresh dill)
  • Freshly ground pepper to taste
  • Dill Ranch Dressing
  • small shallot peeled
  • ¾ cup nonfat cottage cheese
  • ¼ cup reduced-fat mayonnaise
  • 2 tbsp milk powder
  • 2 tbsp white-wine vinegar
  • ¼ cup nonfat milk
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

Instructions

  • Making the dressing:
  • With the food processor running, add shallot through the feed tube and process until finely chopped.
  • Add cottage cheese, mayonnaise, milk powder and vinegar. Process until smooth, scraping down the sides as necessary (~3 min). Pour in milk while the processor is running. Scrape down the sides; add dill, salt and pepper and process until combined.
  • Making it:
  • Place chickpeas and chopped cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl.
  • Mix with dressing until coated.

Notes

NUTRITION FACTS
Servings: 6
Serving Size: 1 cup
Total Calories 157
Carbohydrate 29 g
Total Fat 2 g
Protein 6 g
Fiber 5 g
Prep Time: 10
Cook Time: 0
Tips and Hints:
• You can add many other vegetables to chick peas salad. Try
adding carrots, peppers, green or red pepper, broccoli or
cauliflower.
• For a protein boost you can add cooked lean back bacon or
chicken breast.